Salt, vinegar and sesame popcorn
The classic salt and vinegar combo takes popcorn to a new level! It’s the perfect savoury quick snack.
Rice bran oil
Popcorn kernels (unpopped)
- Heat oil in a large saucepan over medium heat. Add 2 pieces of popping corn to test oil (oil is hot enough when corn turns slowly in a circle).
- Add remaining corn. Cover pan with a tight-fitting lid. Cook, shaking pan, for 2–3 minutes or until corn stops popping. Remove from heat immediately. Transfer popcorn to a bowl. Discard unpopped corn.
- Add sesame seeds and salt. Toss to combine. Drizzle with vinegar, stirring constantly, to coat. Serve.
TIPS: To toast sesame seeds, toss them in a small non-stick frying pan over medium heat until just golden. Store cooled leftovers in snap-lock bags for up to 2 days